Berliner Weisse Fruitpop in Hell (Heavily Fruited Kettle Soured Berliner with Lactose)

[kingmatt]

Any reason you can’t pull a cup or so of fermented beer, boil and dissolve the lactose and add it back?

I guess you could, though I wouldn't boil already fermented beer.

 

[sfrisby]

I guess you could, though I wouldn't boil already fermented beer.

That’s what I was wondering as I haven’t found anything on it. Is there a downside to boiling a cup out of a full batch vs diluting a full batch with a cup of water.

 

[fun4stuff]

That’s what I was wondering as I haven’t found anything on it. Is there a downside to boiling a cup out of a full batch vs diluting a full batch with a cup of water.

I swear I’ve done this before without issue. Can’t remember the exact scenario.

 

[kingmatt]

That’s what I was wondering as I haven’t found anything on it. Is there a downside to boiling a cup out of a full batch vs diluting a full batch with a cup of water.

I guess as long as you were careful with your sanitation and didn't boil for too long, I don't know that there would be an issue (expect maybe added chance for oxidation). Unless you are making a very small batch (like less than a gallon) 1 cup of water isn't going to dilute your beer in any discernable way.

 

[Steven Barrett]

Hazy Sour

• Steven Barrett
• Feb 19, 2020

It’s all the rage these days

2 days into yeast pitch and we are going! I used 20% oats, hence the haze. No hops.

Hazy sours, all the rage these days.

 

[RPh_Guy]

I noticed a darkening in color. What’s very strange to me is I measured no change in gravity. What is the lacto eating?

The darker color is from grain and/or break material settling out of the wort.

Lactobacilli consume sugars in the wort. Keep in mind that a hydrometer measures density, not sugar content. Lactic acid density is not considerably different than the density of the sugar it replaces.

 

[Steven Barrett]

Has anybody had issues with fruit refermentation with this recipe? After a 14 day fermentation, I double boiler pureed the fruit and added to fermenter, gave it 2 weeks then bottled. 2-3 weeks carbonation was great. Weeks 4 and onward they were all gushers. I'm thinking next time copitching yeast and fruit and giving it 14-21 days.

 

[kingmatt]

Has anybody had issues with fruit refermentation with this recipe? After a 14 day fermentation, I double boiler pureed the fruit and added to fermenter, gave it 2 weeks then bottled. 2-3 weeks carbonation was great. Weeks 4 and onward they were all gushers. I'm thinking next time copitching yeast and fruit and giving it 14-21 days.

You could let it ride longer next time but 2 weeks should have been plenty of time. You may also have picked up some wild yeast from the fruit if it wasn't completely pasteurized.

 

[Steven Barrett]

Thanks for the reply @kingmatt I pasteurized at 170F for 10 minutes (even took the temperature to verify).

 

[Steven Barrett]

Brewing another batch. Just tossed in the Goodbelly. Going to give it 2 days or so.

 

[Steven Barrett]

Tossed in 5(!) lbs of mixed berries into my 2.5 gallon batch this afternoon. 2 hours later fruit purée is gushing out of the airlock. I don’t recall my last go at this recipe resulting in such an aggressive fermentation.